2 Small ready-roasted chickens
3 tbsp. Vegetable oil or ghee
3 chopped garlic cloves
1 cup chicken stock
4 tbsp. Balti masala paste
1 tbsp. Finely chopped coriander leaves
Skin and bone the chicken, cutting the meat into chunks.
Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
Add coriander leaves and serve in Balti bowls.